Combine the coconut milk with the curry powder and salt in a large saute pan and stir to mix. Over medium-high heat, bring mixture to a boil and add the jalapeno, onion, green beans and cauliflower. Stir, then cover the pan and return to a boil, then reduce the heat to medium and cook for 10 minutes. Uncover and test the vegetables for doneness; they should be very tender when pierced with a paring knife. Stir in the lemon juice and taste for salt. If desired, simmer longer to thicken the sauce.

Bring rice and 3 cups of water to a boil in a medium saucepan. Cover tightly and reduce to a simmer for about 40 minutes or until water is absorbed.

Heat oil in a deep frying pan or shallow soup pot. Add onion and cook over medium heat until soft and translucent, then add garlic, ginger, spices and tomato paste. Pour into a blender or food processor and blend thoroughly. Return the spiced tomato paste to the same pan; there will still be a thin coat of oil in it. Heat over medium heat, stirring occasionally, until it turns medium brown and oil separates around the edges of pan. Gradually whisk in water until it makes a thick gravy, about 2 cups. Bring to a boil.

Add potato and salt, and reduce heat to simmer. Cook for about 8 minutes, then add garbanzo beans. Return to a simmer, cover and cook for 10 minutes, until potatoes are tender. Stir in lemon juice and red pepper flakes, and season to taste with salt and pepper. Serve over rice.

Notes:

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Heat oil in a large, heavy-bottomed pan.
Add the curry powder and toast until
fragrant.

Add the carrots, onion, and apple and stir
well until coated with the curry powder.
Cover the pan.

Cook over low heat for about 15
minutes, shaking the pan occasionally, until
soft. Spoon the vegetable mixture into a
food processor or blender, then add half the
stock and process until the mixture is
smooth.

Return to the pan and pour in the
remaining stock. Bring the soup to a boil
and adjust the seasoning before serving in
bowls, garnished with a swirl of yogurt.